초요후쿠무스메 준마이 긴죠

Choyofukumusume Junmai Ginjo from Iwasaki Shuzo in Yamaguchi is brewed as a pure rice ginjo with rice polished to at least 60%, relying on slow, cold fermentation to develop its characteristic fruity fragrance and clean palate. The sake exemplifies the Yamaguchi brewing style, where soft water and careful technique produce refined, food-complementary sake.